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Potatoes with Peppers and Onions

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Potatoes with Peppers and Onions

This creative variation of scrambled eggs can be served at breakfast, brunch or lunch. No matter what time of day, this breakfast scramble is light, nutritious and delicious.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Potatoes with Peppers and Onions
CaloriesCalories
119 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
1g Per Serving

Ingredients

Servings  4   Serving Size   1 C

  • 1 large potato, peeled and diced, approx. 1 cup
  • 1/4 cup chopped onions
  • 1/4 cup chopped green or red pepper
  • 4 eggs
  • 1/4 cup skim milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of garlic powder

Directions

Tip: Click on step to mark as complete.

  1. Combine potato, onion and green pepper in a 9-inch microwave-safe pie plate. Cover and microwave at HIGH 4 to 5 minutes, or until potato is tender.
  2. Combine eggs, milk, salt, pepper and garlic powder in a medium bowl; beat slightly. Pour over potatoes in pie plate.
  3. Cover and microwave at HIGH 4 minutes, stirring after 2 minutes. Let stand, covered, 1 minute. Serve immediately.
This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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